1. Measure the ingredients according to the formula table, and soften the butter in advance.
2. Sift the brown sugar and powdered sugar in advance and set aside.
3. The butter is whipped into a soft and fine state.
4. Add salt, brown sugar, and powdered sugar, mix and beat evenly.
5. Add the egg liquid in portions, and beat until the butter and egg liquid are emulsified and merged.
6. Whipped in good condition, very fluffy.
7. Sift in low-gluten flour and cocoa powder.
8. Stir it with a spatula, turning it down from the bottom, don't draw circles, it will tend to become ribs, which will affect the taste.
9. Pour in the almond slices and continue to mix to form a dough.
10. Pour the dough on the silicone mat, knead it gently with your hands to form a smooth dough, and then knead it into a cylinder. Be careful not to overdo it, as the dough will easily get oily.
11. Put it into a mold, shape it into a square column, put it in the refrigerator and freeze for 1.5 hours, until the dough hardens.
12. Take out the frozen dough and cut it into 5mm thick biscuit dough.
13.
Put the biscuit dough on the baking tray, preheat the oven in advance, and bake at 170 degrees for 14 minutes.
Tips:1. The butter should be softened in advance, and the egg liquid should be added in stages to avoid separation of oil and water. The water content in the egg is very large.
2. The powdered sugar cannot be replaced with soft white sugar and granulated sugar.
3. Beat the butter with a deep basin, scrape it with a spatula when it cannot be beaten, and then continue to beat until the butter becomes larger and slightly white, and then add egg liquid.
4. Here I use unsalted butter. If salted butter is used, the salt in the formula does not need to be added.
5. The egg-beating basin must be water-free and oil-free.
6. The brown sugar must be sieved, it is easy to be unevenly mixed with the butter.
7. If you like dried fruits, you can add almond slices to 50 grams, not more, otherwise the dough will not be easy to shape, and it will break easily when cutting.
8. The color of the dough with brown sugar and cocoa powder is darker during baking, and it is not easy to see whether it is baked. At this time, observe the edge of the biscuit. If it becomes darker, it means it is baked.
9. Cookies are hard and brittle after cooling. If they are soft, the baking time needs to be extended.
10. Different brands of oven have different tempers, please adjust the temperature appropriately for the baking time.
